Discover the Flip with These 8 co*cktail Recipes (2024)

Published 01/24/22

• Gaelic Flip

  

  This Irish whiskey flip by star bartender Charles Joly brings visual appeal as well as thoughtful layers of complementary flavors. Joly uses Irish whiskey (he calls for Bushmills, specifically, but Jameson works well, too), sweet vermouth, allspice liqueur and simple syrup for sweetness and notes of baking spice, and a whole egg. The recipe is straightforward, and it over-delivers on flavor, given its simplicity. When this flip is shaken using the dry shake-wet shake method, the result should be a full-bodied drink with a frothy head, which is then garnished with some fresh nutmeg to finish.

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• Cynar Flip

  

  If there is one type of ingredient that is begging to be mixed in a flip, it’s amaro. Cynar—a type of Italian amaro, or bittersweet liqueur—is featured alongside Canadian whisky in this plush flip created by Jayce Kadyschuk, the head bartender at Clive’s co*cktail Lounge in Victoria, British Columbia. The complex base is paired with a clove syrup, Cointreau, and bitters, yielding a true flavor bomb. The high rye content of the whisky works swimmingly in this co*cktail.

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• Great Pumpkin

  

  This autumnal flip was created by legendary NYC bartender Jim Meehan, and was served at PDT during his tenure with the bar. Meehan’s flip stays true to the co*cktail’s original form with the inclusion of beer—in this case, a pumpkin ale. The ale is paired with a bonded rye whiskey, bonded applejack, maple syrup, and a whole egg. If you’re someone who enjoys drinking with the seasons, this is a cracking serve to keep in mind from one of the world’s most noteworthy bartenders.

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• Porto Flip

  

  This variation on the most classic form of a Porto Flip comes from distiller and bar pro Allen Katz, who changes things up in several ways: using fruity ruby port rather than the usual tawny, swapping out brandy for cognac, adding a splash of heavy cream for extra richness, and finishing the drink with a barspoon of yellow Chartreuse. The adjustments all add up to a seriously upgraded version of the drink.

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  Continue to 5 of 8 below.

• Sunday Flip

  

  Jon Howard, the head bartender at Henley in Nashville, created the Sunday flip as an homage to his grandfather’s favorite dessert: strawberry shortcake. It’s something he recalls eating on Sundays, and so he wanted to have the flavors in this flip be a liquid manifestation of this nostalgic treat. He uses a bianco vermouth as the base, paired with simple syrup, strawberry vinegar, a lemon peel, and a whole egg. It gets the dry shake-wet shake treatment before being served and garnished with lemon oil and dehydrated strawberries.

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• The Nose to co*cktail

  

  Another creation by Meehan, this flip pushes the boundaries of the co*cktail style with the addition of citrus juices. It uses bacon-infused Irish whiskey as the base (bacon is no stranger to PDT co*cktails; witness the modern classic Benton’s Old Fashioned), which is then complemented with maple syrup, orange and lemon juices, and a whole egg. The citrus adds a welcome acidity to cut through the fat of the egg and bacon-infused whiskey, yielding a bright, fresh flip.

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• Rum Flip

  

  Also from Katz, this co*cktail is only a half-step away from a holidaytime eggnog, calling for aged rum, heavy cream, granulated sugar, and an egg, topped with freshly grated nutmeg for additional winter-spice notes. It’s a relatively simple combination that renders an especially rich and creamy drink without the extra work of beating the egg’s yolk and whites separately, as most eggnog recipes call for.

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• The Dead Rabbit Coffee co*cktail

  

  The name of this co*cktail is a bit deceiving, as coffee isn’t actually included in the mix. But the shaken mix of Irish whiskey, Irish cream liqueur, vintage port, simple syrup, bitters, and a whole egg, created at leading NYC bar The Dead Rabbit, produces an Irish-leaning twist on a classic Coffee co*cktail, which likewise contained no caffeinated ingredient and was named for its resemblance to a coffee with foamed milk.

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